October 23, 2011

Spaghetti and Meatballs

While Stud was in San Francisco, I still had class two nights a week until 9pm, so both my parents and Stud's parents were very generous and helped me out with Beau.  Beau was able to get dinner on time and also had some time outside to be the insane dog that he is.  To thank them, we had both sets of parents over for dinner and shared some of the wine we purchased in Sonoma along with a large bowl of spaghetti and meatballs.  TO find a recipe, I went to my mom's new favorite, Anne Burrell and modified her recipe for my first attempt at meatballs.

....and I forgot to take a picture.

Spaghetti and Meatballs
1 large onion, diced small
2 cloves garlic, diced finely
3/4 lb ground beef
3/4 lb ground pork
2 large eggs
1 c. grated parmersean
1/4 c. parsley
1 c. breadcrumbs
1/2 c. water
Pepper Flakes
Olive Oil

Saute olive oil and onions along with a pinch of salt to a skillet and let them saute for about five minutes.  Add the garlic and red pepper flakes (to taste) and cook for another minute or two.  Once the onions and garlic are soft, remove from the hear and allow them to cool.  In a large bowl, combine the meats, eggs, cheese, parsley, and breadcrumbs and combine.  Add in the onions and garlic and ix well, then add the water along with an additional pinch of salt.  Shape the meatballs as you wish, we used an ice cream scoop to make them all about the size of a ping-pong ball.  Bake them on lined cookie sheet in a350 degree oven until they are cooked all the way through, ours took about 15 minutes.  Add to marinara sauce.

Marinara Sauce:
2 28 oz cans of crushed tomtoes
2 yellow onions, diced
4 cloves garlic, diced
Olive oil

Cook the onions in olive oil with some salt until they are translucent.  Add in the garlic and cook for a few additional minutes.  Add in the tomatoes and add salt to taste.  If the sauce tastes too acidic, add some sugar to cut it, just about 1 T.  Cook the sauce over low heat for two to three hours.  Add the meatballs whenever they are finished.  The sauce and meatballs can be kept in a low oven until ready to serve.  Makes enough for two pounds of pasta.

This recipe makes A LOT.  Stud and I were eating spaghetti and meatballs for a week, not that we were really complaining.  Really, spaghetti and meatballs take time, but not much work.  It's mostly mixing things and then just letting them cook.  Also, Stud cooked the pasta when our parents were here while I enjoyed some wine, so it worked out really well!!  It went really well with our Sonoma wines we served with dinner, and it was a great way to thank our parents for their help with our psycho beast.

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